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–+ servings
Three slices of pumpkin French toast stacked on a plate with butter and syrup, and a fork and knife beside them.

Pumpkin French Toast

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This lightened up pumpkin French toast recipe is easy, packed with pumpkin flavor and warm spices, and delightfully fluffy. It's the best!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 slices
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Ingredients
  

  • 3 large eggs
  • ¾ cup pumpkin puree not pumpkin pie filling
  • 2 tablespoons pure maple syrup
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon kosher salt
  • 1 cup vanilla nonfat Greek yogurt
  • 1 cup nonfat milk or any milk you like
  • 12 slices Texas toast or other thickly sliced bread, whole wheat if possible*
  • Butter canola oil, or nonstick spray, for cooking the French toast
  • For serving: Pure maple syrup butter, powered sugar (I also love apple butter and/or peanut butter on mine...in combination with maple syrup)

Instructions
 

  • To keep the French toast warm between batches, preheat the oven to 300 degrees F. Set a large, rimmed baking sheet inside the oven.
  • In a large, wide baking dish, gently whisk together the eggs, pumpkin, maple syrup, cinnamon, nutmeg, ginger, and salt. Once smooth and combined, whisk in the Greek yogurt and milk, being careful not to slosh the mixture up and over the sides of the pan. The custard will be very thick.
    Rectangular dish filled with bubbly, light brown pumpkin custard for French toast; a metal whisk rests on the left side.
  • Heat a large nonstick skillet or griddle over medium. To keep the French toast from sticking, melt butter in the pan, swirling to coat, lightly brush the pan with canola oil, or coat with nonstick spray.
  • Place 4 slices of the bread in the pumpkin mixture and turn them over and over a few times so that both sides are well coated and the bread absorbs some the custard. Once the pan is hot, gently transfer the 4 slices of the bread to the pan and cook until golden brown on the bottom, about 3 to 4 minutes. Flip and continue cooking until the other side is golden, about 2 additional minutes. Adjust the skillet's heat as needed so that the French toast browns nicely but does not burn. Remove to the baking sheet and keep warm in the oven.
    Four slices of bread soaked in pumpkin egg mixture sit in a white rectangular baking dish on a wooden surface.
  • Repeat with the remaining bread slices, wiping the skillet clean and recoating it as needed to prevent sticking. Enjoy warm with desired toppings.
    Slices of golden-brown pumpkin French toast cooking on a black griddle.

Notes

  • *If your bread is very soft, I recommend letting the pieces sit out for several hours or even overnight to stale slightly. This will help it better absorb the delicious pumpkin custard.
  • If you can't find Texas toast, look for a loaf of unsliced sandwich bread in the bakery section of your grocery store and slice it yourself (or see if the bakery can do it for you). You can also substitute regular sandwich bread, brioche, challah, or any other bread you enjoy.
  • TO STORE: This French toast is best enjoyed the day it is made, but it can be refrigerated for up to 3 days.
  • TO REHEAT: Rewarm leftovers in a toaster oven or in the microwave.
  • TO FREEZE: Freeze French toast in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen.

Nutrition

Serving: 1slice, without toppingsCalories: 194kcalCarbohydrates: 24gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 42mgPotassium: 105mgFiber: 2gSugar: 8gVitamin A: 2485IUVitamin C: 1mgCalcium: 42mgIron: 6mg
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